Don't let yer meat loaf

Meatloaf:

2 pounds ground beef.....leaner is better
2/3 cup brown rice
2 large eggs
2 LARGE cloves garlic
8 oz. Harry and David Hot & Smoky Pepper & Onion Relish.....or any variation
on the same theme (this stuff is kind of sweet....that's a GOOD thing)
2 oz. raw pine nuts
As much cilantro as you can stand......oh, c'mon, a little MORE, sissy.
Freshly ground sea salt and black pepper to taste.

Chop garlic coarsely....or....what the hell.....make it a couple dozen small
cloves and leave 'em whole.

Combine all ingredients in a bowl and squish together thoroughly.....USE
YOUR HANDS GODAMMIT....but wash them first.

Smash into a 9x5 or thereabouts cake pan (or meatloaf pan, I s'pose) and
bake at 350 for about an hour and a half....until the rice is done ("done"
means different things to different people, evidently; we like some chew
left in the rice......even a bit of crunch).

Allow meatloaf to rest briefly while......


Veggies:

12-16 white icicle radishes.....roughly 3 inches long
4 spring onions (green onions)
2 or 3 Belgian endive.....roughly 3-4 inches long
About 1/12 cups bean sprouts
12-15 cherry tomatoes
Juice of 1 lime
1 oz. marsala wine (port, sherry, amontillado, muscatel, or any other sweet
dessert wine will do, I suppose)
1/2 oz. chardonnay or similar
1/2 oz. Kilbeggan Irish Whiskey
A dash of pear infused white balsamic vinegar
2 tbsp. EVO
Freshly ground sea salt and black pepper to taste

Trim tops and bottoms from radishes and leave whole. Cut onions into 2 inch
sections. Cut endive lengthwise into quarters.

Combine lime juice, wines, whiskey, vinegar, salt and pepper in a separate
bowl.

When the meat loaf is done, heat wok or whatever large pan is available or
medium high heat for about one minute. Add olive oil and hear for another
minute. Ad radishes and cook for about three minutes, tossing or stirring
frequently, until they just begin to turn translucent. Add onions and
reduce heat to medium. Cook, tossing or stirring frequently, for about one
minute. Add tomatoes, endive, and bean sprouts. cook for about a minute
and a half until all veggies are hot. turn heat to high. Add sauce, and
cook until it comes to a boil.

Serve meatloaf and veggies immediately with any good crusty white bread and
red wine or robust dark beer of choice.

Wolfgang
food is NEVER off topic!
p.s. i work in metric in the lab and in english standard (or whatever the
hell it's called) in the kitchen. both work beautifully in their own
element and i can think of no good reason to convert unless absolutely
necessary....as in some foreign cookbook or completely daft (or ancient)
scientific paper. conversions are easy to find on the web.....yer on yer
own.
p.p.s. i am aware that extra virgin olive oil is commonly abbreviated as
EVOO.....so, sue me.

"Wolfgang" wrote in message
...
Meatloaf:

luscious sounding recipes snipped

DAMN!!!

Will you marry me?

;^)

"Lennie Richardson" wrote in message
.com...

"Wolfgang" wrote in message
...
Meatloaf:

luscious sounding recipes snipped

DAMN!!!

Will you marry me?

Mmmm............can you cook?

Wolfgang
who can be had, but ain't easy.

"Wolfgang" wrote in message
...

"Lennie Richardson" wrote in message
.com...

"Wolfgang" wrote in message
...
Meatloaf:

luscious sounding recipes snipped

DAMN!!!

Will you marry me?

Mmmm............can you cook?


Well, not to brag, but... Ask Wayno and Wally and OP and Jeff.

Rice in a meatloaf?? Do you put peanut butter in chili as well??
"Wolfgang" wrote in message
...
Meatloaf:

2 pounds ground beef.....leaner is better
2/3 cup brown rice
2 large eggs
2 LARGE cloves garlic
8 oz. Harry and David Hot & Smoky Pepper & Onion Relish.....or any
variation
on the same theme (this stuff is kind of sweet....that's a GOOD thing)
2 oz. raw pine nuts
As much cilantro as you can stand......oh, c'mon, a little MORE, sissy.
Freshly ground sea salt and black pepper to taste.

Chop garlic coarsely....or....what the hell.....make it a couple dozen
small
cloves and leave 'em whole.

Combine all ingredients in a bowl and squish together thoroughly.....USE
YOUR HANDS GODAMMIT....but wash them first.

Smash into a 9x5 or thereabouts cake pan (or meatloaf pan, I s'pose) and
bake at 350 for about an hour and a half....until the rice is done ("done"
means different things to different people, evidently; we like some chew
left in the rice......even a bit of crunch).

Allow meatloaf to rest briefly while......


Veggies:

12-16 white icicle radishes.....roughly 3 inches long
4 spring onions (green onions)
2 or 3 Belgian endive.....roughly 3-4 inches long
About 1/12 cups bean sprouts
12-15 cherry tomatoes
Juice of 1 lime
1 oz. marsala wine (port, sherry, amontillado, muscatel, or any other
sweet
dessert wine will do, I suppose)
1/2 oz. chardonnay or similar
1/2 oz. Kilbeggan Irish Whiskey
A dash of pear infused white balsamic vinegar
2 tbsp. EVO
Freshly ground sea salt and black pepper to taste

Trim tops and bottoms from radishes and leave whole. Cut onions into 2
inch
sections. Cut endive lengthwise into quarters.

Combine lime juice, wines, whiskey, vinegar, salt and pepper in a separate
bowl.

When the meat loaf is done, heat wok or whatever large pan is available or
medium high heat for about one minute. Add olive oil and hear for another
minute. Ad radishes and cook for about three minutes, tossing or stirring
frequently, until they just begin to turn translucent. Add onions and
reduce heat to medium. Cook, tossing or stirring frequently, for about
one
minute. Add tomatoes, endive, and bean sprouts. cook for about a minute
and a half until all veggies are hot. turn heat to high. Add sauce, and
cook until it comes to a boil.

Serve meatloaf and veggies immediately with any good crusty white bread
and
red wine or robust dark beer of choice.

Wolfgang
food is NEVER off topic!
p.s. i work in metric in the lab and in english standard (or whatever the
hell it's called) in the kitchen. both work beautifully in their own
element and i can think of no good reason to convert unless absolutely
necessary....as in some foreign cookbook or completely daft (or ancient)
scientific paper. conversions are easy to find on the web.....yer on yer
own.
p.p.s. i am aware that extra virgin olive oil is commonly abbreviated as
EVOO.....so, sue me.

Rice in a meatloaf?? Do you put peanut butter in chili as well??

Well, it might do the same thing as chocolate in the chili. I'll have to
try it.
--
Frank Reid
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"Frank Reid" moc.deepselbac@diersicnarf wrote in message
...
...chocolate in the chili....

Ah, now THAT is a fascinating (as well as perfectly logical) idea!

Wolfgang
gotta try that.

On Tue, 11 Nov 2003 21:55:54 -0500, "Frank Reid"
moc.deepselbac@diersicnarf wrote:

Rice in a meatloaf?? Do you put peanut butter in chili as well??

Well, it might do the same thing as chocolate in the chili. I'll have to
try it.


Never thought of it _in_ chilli. Hmmm. I like to have a cup of hot
chocolate _with_ it, so it makes sense to me.

Rice in meatloaf sounds okay. I've used bread or oatmeal in it.
Bread in meatloaf is what I grew up on, oatmeal is what I started to
use once when we didn't happen to have a loaf of sacrificial bread
around and sometimes still do.
--

rbc:vixen,Minnow Goddess,Willow Watcher,and all that sort of thing.
Often taunted by trout.
Only a fool would refuse to believe in luck. Only a damn fool would rely on it.

http://www.visi.com/~cyli

wrote in message
...
On Tue, 11 Nov 2003 21:55:54 -0500, "Frank Reid"
moc.deepselbac@diersicnarf wrote:

Rice in a meatloaf?? Do you put peanut butter in chili as well??

Well, it might do the same thing as chocolate in the chili. I'll have to
try it.


Never thought of it _in_ chilli. Hmmm. I like to have a cup of hot
chocolate _with_ it, so it makes sense to me.

Rice in meatloaf sounds okay. I've used bread or oatmeal in it.
Bread in meatloaf is what I grew up on, oatmeal is what I started to
use once when we didn't happen to have a loaf of sacrificial bread
around and sometimes still do.
--


Here's another inside trick: put strawberry jam (or better yet, fresh
strawberries) and fennel in your next spaghetti sauce. About 1 tablespoon of
strawberry jam per serving. Just trust me on this; its like adding lemon to
guacamole...you wonder how you ever survived without it.

--riverman

its like adding lemon to
guacamole...you wonder how you ever survived without it.

Cretin! Its lime in quac!
--
Frank Reid
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